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Jacques Pépin: Fast Food My Way
Oct 2, 2004 S1 E4
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In Jacques Pépin Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes.
Episode 4Cooking Under Pressure
Jacques, having grown up in France during the war, hates waste! The cooking liquid, juices and bodies of lobsters used in Lobster Salad with Tarragon can be used for Lobster Bisque. Servings of Pressure-Cooker Lamb and White Bean Stew can be extended by serving with Couscous or starting with an Asian Eggplant Salad. Jacques also makes a cost-conscious ricotta and graham cracker dessert, Ricotta Honey Mix.
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